Ingredients
Spice Mixture
- 1 1/2 Tablespoons Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Onion Powder (not onion salt)
- 3/4 teaspoon Garlic Powder (not garlic salt)
- 1/2 teaspoon Black Pepper (preferably fresh-cracked)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Sugar (optional)
- 1/8 teaspoon Cayenne Pepper
Wet Ingredients
- 1/4 cup Cooking Oil (e.g., vegetable oil, canola oil, or olive oil)
- 1 Tablespoon Lemon Juice
Main Ingredient
- 1 pound Boneless, Skinless Chicken Breasts or Chicken Thighs (if using thick breasts, slice lengthwise to thin)
Instructions
- Prepare the Spice Mixture: In a large bowl, whisk together the cooking oil, lemon juice, paprika, kosher salt, dried thyme, onion powder, garlic powder, black pepper, dried oregano, sugar, and cayenne pepper until well combined to form the blackening seasoning.
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels to remove any moisture, which helps the spice mixture adhere better for an even crust.
- Coat the Chicken: Add the chicken pieces to the bowl with the seasoning mixture. Press each piece firmly into the spices to coat both sides well. You can cook immediately or refrigerate for up to 24 hours to enhance the flavor.
- Heat Cooking Surface: Preheat a large skillet or grill pan over medium heat. Alternatively, preheat an outdoor grill or an air fryer to 375°F. Lightly brush the pan, grill grates, or air fryer basket with a bit of cooking oil to prevent sticking.
- Cook the Chicken: Place the coated chicken onto the hot pan, grill, or air fryer basket. Cook on the stovetop or grill, flipping once, until a dark crust has formed on both sides and the internal temperature reaches 165°F. In the air fryer, cook the chicken without turning for 7 to 15 minutes depending on thickness, until fully cooked.
- Rest the Chicken: Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes to allow juices to redistribute.
- Serve: Slice the chicken and serve immediately as a main dish or in your favorite recipe.
Notes
- Using fresh-cracked black pepper will give a more vibrant flavor compared to pre-ground pepper.
- Thinning thick chicken breasts by slicing them lengthwise helps the chicken cook evenly and develop a better crust.
- For a gluten-free version, ensure that your paprika and other seasonings do not contain added gluten.
- The sugar in the spice mix is optional but helps balance the heat and enhance caramelization.
- Adjust cayenne pepper to taste if you prefer milder or spicier chicken.
- Leftover blackened chicken stores well in the refrigerator for 3 to 4 days and can be used in salads, sandwiches, or wraps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
